Meyer Lemon Cake
Mmm lemon cake. I made this a few days ago and I really want to make another. It is so moist, and normally I can't really understand cakes without frosting but this frosting-less one is good. Perfect for dessert or brunch even, because it is not too sweet.
And yes, another lemon recipe, with probably a lot more to come. I love them and also love that I have many at my house, so it's always easier and cheaper to use what's in the cupboard. Oh well, I would apologize the for repetitive of my main ingredients but not today! It's a cake, it's lemony, and it's a dream. So never be sorry for that.
Oh the dreaded sour cream in recipes.... Hey, I've become much more fond of it in recipes because you can't taste it! It just makes it very moist. I know lots of you would be like 'Of course you can't taste it' but when I see it in a recipe at first, I do not have a good reaction. So from now one, bring on the sour cream recipes. As long I don't have to dollop it on top and tasty the strange white stuff, I'm all for it.
meyer lemon cake
1 cup (100g) cake flour
1/3 cup (32g) almond flour
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
3/4 cup (170g) butter softened
1 cup (200g) sugar
zest of 2 meyer lemons
1 tsp vanilla
2/3 cup (153g) sour cream
Oven 350F. Butter and flour a 8inch springform pan.
Whisk together all the dry ingredients and set aside.
Cream the butter and sugar until light and fluffy. Add in eggs one at a time. Then mix in zest and vanilla. Gradually mix in the dry ingredients. Fold in sour cream, mixing until just combined.
Pour into pan and bake for 35-45 minutes until the center is set.
Cool completely before serving.